FoodService Director | April 2014

The face of Obamacare: Grill cook Ryan Winkler had no health insurance. The Affordable Care Act changed all that—just as it's leaving little unchanged in FSD's role as employers.

FSD of the Month

Betty Hanlon-Deever has enhanced the foodservice department at Pfizer La Jolla by supporting and recognizing her employee team, resulting in low turnover.

Research

Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.
Gluten-free menu items to increase and a look at local sourcing also included in the 2014 College and University Census.
Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/long-term care and senior living are the most likely segments to not employ any of these environmentally friendly programs, at 14%.

Steal this idea

We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.
Getting our employees to be engaged in their work is a big focus at Carilion. Our department has decided to have mini cook-offs to add new recipes to our catering menu.
We have started a unique secret shopper program focused on allergies. Students who contact me for help or complaints to do with their allergy concerns are a source of information, but [to go] one...
We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our...
Make sushi more palatable to a wider, less adventurous audience by substituting the fish for more recognizable proteins.
We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.
At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for...

Cover story

After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the...
Ryan Winkler Cover Story
Obamacare has taken effect, but many institutions and contractors are still evaluating its impact.

Menu Strategies

Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.

Ingredients

Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-...
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.
The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.

Under 30

Sydney Jackson, R.D., nutrition and food services manager at Saint Francis Children’s Hospital in Tulsa, Okla., has made an impact on foodservice by being responsible, creative and extremely motivated.
Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.

What you need to know

Culture change to a person-centered care model is the hottest concept in LTC & senior living.
A new program at Highmark, in Pittsburgh, is bringing the chef to the table.
In October, The Nutrition Group, the food management company based in Irwin, Pa., launched a new companywide food education program called Take Nutrition Global.
Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.

Managing your business

Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Gone are the days of all you care to eat at Mary Baldwin College, a Chartwells account in Staunton, Va. Students now can only purchase a Sustainable Meal Plan option.
UNC Healthcare’s two-year-old Restaurant Delivery program has made an encore performance at the recently acquired High Point Regional Hospital, in High Point, N.C.

Confessions

Betty Hanlon-Deever, foodservice director at Pfizer in La Jolla, Calif., would like to eat her mother’s homemade pizza with KC and the Sunshine Band and George Clooney, is a morning person and would be the president of a small country if she weren’t in foodservice.
Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.

Recipes

Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.
Amp up your seafood selection with these mild and flavorful mussels.
This dish is filled with Parmesan and ricotta cheese as well as Maine lobster, making it a colorful and filling pasta entrée.
Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.
Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana.
Spice up your beverage selection with this semi-sweet Caramel Mocha Recipe. Due to limited time and high volume, Cherry Creek uses the all in one Franke Pura machine and designed this recipe the way the staff had to program it in the machine.
Add a little spice to your menu with this Jambalaya Pasta Bake. Featuring chicken, shrimp and sausage, this dish is filling and flavorful.
This recipe was first used at a catering event for the International Crane Foundation, where the rolls became the hit of the party. With a limited kitchen staff, Susan Anderson, food services and catering manager at UW Colleges, focuses on recipes that are easy and fun for the small staff to make...
Featuring Pear Relish and many spices, this colorful seafood dish balances Asian and fruit flavors.
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
From bacon crumbles to shrimp and scallops, this pasta dish is great for a special entrée option.
As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.
Spring into your new seasonal menu with this chilled seafood soup.
From bacon to butternut squash, this colorful dish is filled with many flavors and features three different types of cheese.
David Goldman, executive chef and dietary manager, says he gets to use his fine-dining background often at this hospital. Goldman makes this recipe for the hospital’s patients who have no diet restrictions, and the Thai-influenced recipe has become a house favorite.
The classic deviled eggs recipe gets a makeover. Featuring crabmeat, these deviled eggs offer flavor and color for plate and kitchen displays.
Filled with mussels, shrimp and lobster, this dish is a seafood lover’s dream come true.
Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has become a student favorite because "it’s baked with love and the aroma carries down the hall."...
These lasagna rolls are packed with three types of cheese, fresh veggies and tomatoes, making it a favorite for pasta night.
This cheesy beef pasta dish features fresh onions, tomatoes and three different types of cheese.
This spring roll is featured biweekly in residential dining halls for sushi day. It is a favorite that allows students to try different types of food while on campus. This colorful spring roll is great for display and is packed full of flavor.
It’s true; bacon can be added to almost everything, including this oyster dish. Featuring fresh mozzarella and bacon, this seafood dish is great for a special menu item.
Stouffer’s Whole Grain Macaroni and Cheese is tossed with chunks of ham and sweet green peas baked in a gratin dish until hot and bubbly.
These Citrus Scallops bring a unique taste to the classic scallop dish. Featuring blood orange juice and Key lime juice, these scallops make for a flavorful seasonal dish.
This dish is filled with flavor. From fresh lemon grass to freshly chopped garlic, these mussels hold onto flavor in every bite.
Incorporate game onto your pasta night selection with this flavorful Rabbit Cannelloni.
Bring on the cheese! With sharp cheddar and Velveeta cheese, this macaroni dish has the perfect amount of cheesiness.

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

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